Preheat oven to 220°C/200°C fan forced. Bake vegetables as directed on the packet for 15 minutes.
Meanwhile, heat a non-stick frying pan over moderate heat until quite hot. Season pork with fresh black pepper. Cook for 2 minutes each side until browned. Transfer to a foil-lined baking tray.
Add undrained pineapple, chilli sauce and vinegar to pan. Simmer, stirring, until mixture thickens slightly. Spoon some of the mixture over pork to glaze.
Place pork in oven with vegetables. Bake 10-15 minutes more until vegetables are crisp and pork is tender and glazed.